Creamy Rice Pudding
Makes 8 servings
2/3 cup uncooked short- or medium-grain rice
2 cups water
Dash of salt
3 cups whole milk
1/2 pint whipping cream (1 cup)
1/2 cup sugar
9 egg yolks
1-1/2 teaspoons vanilla extract
Preheat oven to 300F (150C).
Grease a 2-quart baking dish. In a medium-sized saucepan, combine rice, water and salt. Bring to a boil. Cook, covered, over low heat about 20 minutes or until rice has absorbed water.
Scald milk and cream by heating almost to boiling point. In a medium-sized bowl, beat sugar and egg yolks. Add a little hot milk and cream to egg mixture. Whisk until smooth.
Blend egg mixture with remaining milk mixture and cooked rice. Stir in vanilla. Pour into greased baking dish. Set dish in a larger baking pan; add boiling water to come 1 inch up side of dish.
Bake 1 hour or until a knife inserted near center comes out clean. Serve hot, room temperature or chilled.